One Pan Tuscan Chicken Pasta

If you’re looking for a dinner recipe that is equal parts comforting, flavorful, and easy to make, look no further than this One-Pan Tuscan Chicken Pasta. This dish is packed with creamy, garlicky goodness, tender chicken, and vibrant Tuscan-inspired ingredients, all coming together in a single pan for maximum convenience and minimal cleanup. Perfect for busy weeknights or when you want a cozy meal without spending hours in the kitchen, this recipe will quickly become a household favorite.

Why You’ll Love This Recipe

1. One-Pan Wonder: Forget about a sink full of dishes. Everything—from sautéing the chicken to cooking the pasta—happens in one pan.
2. Bold, Tuscan Flavors: Sun-dried tomatoes, garlic, and spinach give this dish its signature Tuscan flair, while the creamy sauce ties it all together.
3. Quick and Easy: Ready in under 40 minutes, this meal is a lifesaver on hectic evenings.
4. Customizable: Swap the chicken for shrimp, add mushrooms, or use whole wheat pasta for a healthier twist.

Ingredients:

Seasoning

• 1 tsp dried oregano
• 1 tsp dried thyme
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp ground black pepper
• ¹⁄₂ tsp ground sage

Pasta

• 1-2 tablespoons olive oil (divided)
• 1 pound boneless, skinless chicken breasts (diced)
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes (drained and chopped)
• 2 zucchinis (sliced and halved)
• 1/2 white or yellow onion (minced)
• 1 can of chicken or vegetable broth (low sodium)
• 1/2 cup coconut milk (or half-and-half for a lighter option)
• 6-8 ounces penne pasta (or your favorite pasta shape)
• 2 cups fresh baby spinach
• Optional:1 cup grated vegan Parmesan cheese (plus extra for garnish)
• Fresh basil, for garnish

Instructions:

1. Sauté the Chicken

Heat olive oil in a large skillet or deep sauté pan over medium heat. Season the chicken pieces with salt and pepper, then add them to the pan. Cook for 5 minutes. Add the mushrooms to the skillet. Cook for another 3 minutes or until chicken starts to turn golden brown and the mushrooms begin to soften. Remove the chicken and mushrooms from the pan and set aside.

2. Build the Flavor Base

In the same pan, add the minced garlic, onion, sun-dried tomatoes and zucchini. Cook until fragrant (1-2 minutes). Next add your spice mixture.

3. Cook the Pasta

Add in your dried pasta, then pour in the chicken broth and coconut milk. Stir to combine. Make sure the pasta is completely covered by the liquid to ensure cooking. Bring the mixture to a gentle simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

4. Combine Everything

Return the cooked chicken and mushrooms to the pan along with the fresh spinach. Stir until the spinach wilts, about 2-3 minutes.

5. Serve and Garnish

Divide the pasta into bowls and top with vegan Parmesan cheese and fresh basil. Serve immediately and enjoy!

Tips for Success:

• Choose Quality Ingredients: Opt for high-quality sun-dried tomatoes and Parmesan cheese for the best flavor.
• Adjust the Consistency: If the sauce becomes too thick, add a splash of broth or water to loosen it up. If you want the sauce to be more thick add more coconut milk or add a little arrowroot starch.
• Prep Ahead: Mix all the spices and chop your ingredients before starting to keep the cooking process smooth and stress-free.

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Final Thoughts

This One-Pan Tuscan Chicken Pasta delivers a restaurant-quality meal with minimal effort. Whether you’re cooking for family or hosting friends, it’s a dish that’s sure to impress. The best part? You’ll only have one pan to clean when it’s all said and done. Bon appétit!

Print Recipe

One Pan Tuscan Chicken Pasta

Author: Jenn

Difficulty: Beginner

Servings: 6

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tsp dried oregano

• 1 tsp dried thyme

• ¹⁄₂ tsp salt

• ¹⁄₂ tsp ground black pepper

• ¹⁄₂ tsp ground sage

• 1 tbsp olive or avocado oil (divided)

• 1 lb chicken (diced)

• 8 oz sliced white mushrooms

• 2 zucchinis (sliced and halved)

• ¹⁄₂ white onion, finely chopped

• 2 garlic cloves, peel and minced

• 6 oz gluten-free pasta

• 16 oz low-sodium chicken broth or low-sodium vegetable broth

• ¹⁄₂ cup coconut milk

• 2 cups baby spinach, packed

Instructions

1. Combine the dried oregano, dried thyme, salt, ground black pepper, and ground sage in a small bowl and set aside.
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2. Heat half a tablespoon of the oil in a large, deep lidded skillet over medium heat. Once the pan is heated, add the diced chicken. Cook, stirring often, until there is no pink left on the chicken, about 3 minutes.
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3. Add the sliced mushrooms and continue cooking until the chicken starts turning golden brown and the mushrooms are softened. Remove from the skillet and set aside in a bowl.

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4. To the skillet, add 1/2 tablespoon of oil, the garlic, onion, sun-dried tomatoes, and zucchini. Cook, stirring constantly until fragrant, 1 to 2 minutes. Add the spice mixture and stir to coat.

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5. Stir, then cover the skillet. Simmer on low-medium until the pasta is al dente and vegetables are tender (14 to 18 minutes) Stir 1-2 times as it cooks to prevent any sticking on the pan.
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6. Add the dry pasta directly to the skillet and cover with the broth and coconut milk. Add water as needed if the pasta isn't covered. Stir, then cover the skillet. Simmer on medium until the pasta is al dente and vegetables are tender (12-15 minutes) Stir 1-2 times as it cooks to prevent any sticking on the pan. 

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7. Once the pasta is cooked, add the baby spinach and stir until it starts to wilt down. Remove the skillet from heat and stir in the diced chicken and mushrooms.
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8. Cool uncovered and off heat for 10 minutes to allow the liquid to finish absorbing.
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9. Enjoy!
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